Step 1

Sift through the lentils to make sure there are no wrinkly/dark lentils. Then transfer the lentils to a large bowl and leave to soak, covered in cold/room temp water for three hours.

Step 2

Drain the lentils and rinse them well.

Step 3

Preheat the oven to 350ºF/180ºC fan assisted.

Step 4

Add all the red lentil cracker ingredients to a blender and then blend into a smooth, creamy paste-like consistency.Meanwhile, prepare a rimmed baking tray by lining it with parchment paper, then brushing with a bit of oil or spraying with cooking spray.

Step 5

Once blended, pour the mixture into your prepared baking tray, and tilt the pan gently to make sure it's evenly spread. Use a spatula, if needed, to smooth it down.

Step 6

Transfer the baking tray to the oven and bake for 20 minutes. Then remove it from the oven and use a sharp knife or pizza cutter to cut into the individual crackers.

Step 7

At this point, you’ll have fairly soft lentil pita/lentil flatbread – it could even be used as a pizza base (add toppings, then bake until melted). To crisp them up in lentil chips, flip the crackers onto another layer of oiled/sprayed parchment paper and bake for a further 10-12 minutes.Keep an eye on the crackers, as the edges may begin to burn if left in too long.

Step 8

Allow the crackers to cool completely before enjoying (they’ll further crisp up while cooling). Then, enjoy!

Step 9

Store: when the lentil chips are baked and not FULLY crisp/dried all the way through, I recommend storing them in the fridge for between 2-3 days. However, if you fully "dehydrate" the chips, the shelf life will increase, thanks to the lack of water content.Freeze: I haven't tried freezing the lentil crackers, though I imagine they would freeze well for between 2-3 months in an airtight container/bag.